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Produce => Recipes => Topic started by: gazza1960 on August 21, 2014, 19:18:17
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Cant deny our Padrons we brought with us from Middlesex in feb were a disaster in the greenhouse so on our travels
to the south devon chilli farm we brought 4 plants that have thankfully thrived and are giving regular 2 to 4 inch peppers.
2 inch size peppers don't seem to pack that much punch only the odd mouth burner but the larger they go the hotter I seem to find them !!!!..still they have a 3000 to 12000 scoville rating.
...even a Red one.....which is a first for me !!!!...as ive normally scoffed them all when their green.
so to the Tapas Peppers
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INGREDIENTS
Green Padron Peppers
Manchego Cheese...use a melting cheese of your choosing but this one is Tops as it has a lovely nutty flavour when Goooey !!
Jar of Roasted Red Peppers (2 peppers)
Jar of Sun Blushed Tomatoes (4 slices)
Jar of Sundried Tomato Paste (1 Tbsp)...this intensifies the Dip flavour.
Garlic Bulb(6 Cloves Roasted) (paste from 2 initially)
Sherry Vinegar (splash)
Fresh Basil (handful ripped)
Cherry Toms
salt & pepper
Crème Fraiche (2 Tbsps )
olive oil
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To start we need to Roast the Garlic bulbs in a splash of olive oil in a hot oven....200 degrees for 10 mins...should be enough
to soften the garlic so you can squeeze the paste out.
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assemble in your blitzer....the roasted peppers,sun dried toms,tomato paste,(the paste from 2 garlic bulbs to start with)splash of sherry vinegar
Crème fraiche, basil leaves and then season well !!!!!!!.....blitz for 30 seconds,or until a creamy dip is achieved.....
TURNING THE POWER OFF.......dunk your finger in and test for flavour.....add additional parts and blitz again to your liking.
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Once happy with the desired flavour,set aside in the fridge till needed.
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Right...lets stuff them Peppers.....cut a slit in the pepper ...you can deseed them at this stage or leave them in,pop the slit open and
either slide in a piece of the Manchego cheese or small pieces whatevers easier for you..as it is a tad fiddly.
Place in a dish/tray in a hot oven 200 degrees with a splash of olive oil with a few cherry toms ...and season well.
I like to cook mine till blackened and the cheese is OOOOOzing out !!!! and the tommies are blistered and soft.
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I like to see the Manchego cheese soft and stringy inside the pepper !!!!!!!!
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so lets sort a plate for this tasty Tapas snack.....a few blackened Manchego stuffed Padron Peppers with a big blob of the
Red Pepper dipping sauce and a MUCH NEEDED blob of crème fraiche....just incase you need to put out the fire.!!!!
Enjoy
Gazza
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Gazza, that is making me hungry just looking at it!
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Gazza, that is making me hungry just looking at it!
Absolutely fab - do you need any help finishing these off?
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Mmm, gorgeous.
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Wow! It looks delicious Gazza.
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As you asked Galina if you want the next dozen peppers off the plants ill send them to you...just PM me your address.
Gazza
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That looks super tasty!
And I know what you mean - the larger the hotter. I thought it didn't matter - rookie mistake!
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pm sent